| 黄圣女果（对半切） | 200g/7oz |
| 红柿子椒（切片） | 1/2个 |
| 黄柿子椒（切片） | 1/2个 |
| 恰巴塔（切片） | 4-5片 |
| 红洋葱（切片） | 1/2个 |
| 水瓜柳 | 2tbsp |
| 黑橄榄（去核） | 10个 |
| 新鲜罗勒叶 | 6-8片 |
| Panzanella沙拉酱 | |
| 凤尾鱼 | 2条 |
| 蒜瓣 | 1个 |
| 橄榄油 | 4tbsp |
| 白葡萄酒醋 | 1tbsp |
| 盐 |
In a large bowl combine red and yellow cherry tomatoes, sliced red and yellow peppers, red onion, capers, olives, torn-up slices of ciabatta bread and basil leaves. Make the dressing by turning anchovies into a paste in a mortar together with minced garlic, add olive oil, white wine vinegar and salt, mix until combined. Alternatively, the dressing could be combined in a blender. Add the dressing to the salad and toss gently, add salt to taste and let it sit for 20-30 minutes before serving.
